Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins, until brown. Add soy sauce, sherry, chili and oyster sauce, stirring constantly.
Stir in noodles and Chinese cabbage. Stir-fry for 2 mins.
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through. Transfer to a large bowl; cool slightly.
Meanwhile, for the tamarind dressing, whisk all ingredients in a medium bowl until combined.
Add the Chinese cabbage, chili pepper, peanuts, spinach, herbs and dressing to the beef; toss gently to combine.
art of cabbages with a cabbage shredder and upper part with
ut it in the microwave for 5 minutes on high and
Cut Chinese cabbage into 2-inch chunks and wash.
Soak vermicelli in warm water and drain.
Mix ground meat with leek, egg, ginger juice, wine and 1/2 tsp salt. Form small meat balls about size of teaspoon.
Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.
Add vermicelli and 2 tsp salt. Serve hot.
Cut the cabbage across into thin strips. Mix
In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
In a wok, heat oil and fry the onion and ginger
Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
Add the tofu and simmer for 1 minute.
reen onions.
Add Chinese cabbage and cook for 3-5 minutes.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
eatballs over a medium heat for 6 mins, turning. Drain on
Mix tofu, oil and parsley. Heat a wok or frying pan and stir-fry tofu for 4-5 mins, until browned. Remove and drain on paper towels. Add carrots and stir-fry for 2 mins. Add pepper and cabbage and stir-fry for 3 mins. Add mushrooms and stir-fry for 2 mins. Drizzle with lime juice and chili sauce and season. Add tofu and cashews and heat through. Garnish with parsley.
For the tamarind dressing, whisk all ingredients in a small bowl until combined.
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through.
Place the beef in a large bowl with the cabbage, spinach, chili pepper, peanuts, herbs and dressing. Toss gently to combine.
aste. Let stand for 5 mins.
Wash cabbage leaves and place
For the dressing, whisk all ingredients in a small bowl.
Combine cabbage, celery, carrot, mint and cilantro in a large bowl. Add shrimp. Drizzle with dressing ingredients; toss to combine. Top with peanuts and serve immediately.
Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
Mix beef with light soy sauce, cornstarch, sesame oil and sherry. Add meat mixture and boil for 2 more minutes. Serve hot.
For the duck, place mushrooms in
Meatballs:
Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
Soup:
Boil the chicken stock with the slices of fresh ginger.
Add the raw meatballs and simmer for 20 minutes.
Add the bok choy and simmer until done, about 10 more minutes.
Slice vegetables and arrange on large platter. Mix sukiyaki sauce in separate bowl.
Heat oil in electric skillet, brown meat, sprinkling with 1 teaspoon sugar and some sukiyaki sauce;(move over to one side). Place ingredients in skillet (keep separate) and pour sauce over.
Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
As the liquid boils away, add more sukiyaki sauce.
Spinach is a good subtitute for chinese cabbage.
nd the cayenne. Let marinate for 10 minutes.
In a
Put separated cabbage leaves in boiling water and parboil for 1 1/2